Unfortunately... I was a tad disappointed in these. They weren't bad and they came out fine but... there was something lacking.
Toffee-Bottomed Brownies
Toffee bottom:
8 oz (226g) butter (2 sticks), room temperature
1 cup (200g) packed brown sugar
1 teaspoon salt
2 egg yolks, room temperature
2 cups (250g) flour
Brownie:
11oz (312g) butter (2 3/4 sticks), room temperature
1 1/2 cups (300g) sugar
1 1/4 cup (250g) packed brown sugar
4 eggs, room temperature
1 tablespoon vanilla
1 3/4 cup (170g) unsweetened cocoa powder
1 1/3 cup (168g) flour
1/2 teaspoon salt
1 cup chopped toasted pecans
1 cup chopped semisweet chocolate
Preheat oven to 350F (180C).
Line a 13"x9" pan with parchment. I had no parchment, so I used foil and buttered it.
Toast pecans and chop chocolate. (I forgot to buy pecans so I missed this step.)
Line a 13"x9" pan with parchment. I had no parchment, so I used foil and buttered it.
Toast pecans and chop chocolate. (I forgot to buy pecans so I missed this step.)
Toffee Bottom:
This toffee bottom is more of a rich, caramelized cookie than a traditional bricklel toffee. It makes a firm dough that needs to be pressed into the pan.
Chop butter into pieces and mix with sugar.
Add egg yolks and combine, one at a time.
Gradually fold in flour until just mixed.
Press dough into prepared pan.
Bake for 15-20 minutes, until set and golden brown.
Let cool completely while you make the brownie top!
Chop butter into pieces and mix with sugar.
Add egg yolks and combine, one at a time.
Gradually fold in flour until just mixed.
Press dough into prepared pan.
Bake for 15-20 minutes, until set and golden brown.
Let cool completely while you make the brownie top!
Brownie:
Chop butter into pieces and mix with sugar and brown sugar.
Add eggs and combine, one at a time. Stir in vanilla.
In a separate bowl, sift together flour, salt and cocoa powder.
Gradually stir dry ingredients into wet until mixed.
Add pecans and chocolate and stir to combine.
Pour onto top of cooled toffee bottom.
Bake for 45-50 minutes until set.
Let cool slightly, and remove from pan.
Add eggs and combine, one at a time. Stir in vanilla.
In a separate bowl, sift together flour, salt and cocoa powder.
Gradually stir dry ingredients into wet until mixed.
Add pecans and chocolate and stir to combine.
Pour onto top of cooled toffee bottom.
Bake for 45-50 minutes until set.
Let cool slightly, and remove from pan.
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| Questionable crumbs on the surface... oven dust? Yuuuuck. |
The brownie part was really really good. It had a good fudge-y texture and the chopped up chocolate made it pretty rich. The "toffee" part was less impressive. If you're going to talk toffee and say it's like a caramelized cookie, it better taste like it. It was pretty sub-par, to the point that I mostly picked off the brownie layer and left the "toffee" part in the pan. If I were to do it over I would add some toffee pieces or something or just make the brownie part.
Needless to say I probably won't take the trouble to make these again.
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